AVERAGE RATING: 

Rating:   

Crust:

• 1 3/4 cups crushed oreo cookies
• 1/2 cup sugar

• 1/2 cup butter, melted

Cheesecake:

• 24 oz cream cheese
• 12 oz semi sweet chocolate
• 1/4 cup coffee
• 1 tbp hot water
• 1 cup sugar

• 3 tbs flour
• 3 eggs
• 2 egg yolks
• 1 cup heavy cream

1. 
   Bring the cream cheese to room temperature and set aside.
2. 
   Blend the crushed chocolate wafers with sugar and melted butter in a medium sized bowl. Press firmly over the bottom and sides of a buttered 9-inch springform pan. Chill briefly before filling.
3. 
   In a double boiler, melt chocolate and let cool. Dissolve the espresso coffee in hot water. Beat the cream cheese until smooth.
4. 
   Add sugar gradually, beating until light and fluffy. Sprinkle the flour over the mixture and blend thoroughly.
5. 
   Add the eggs and egg yolks one at a time, beating well after each addition. Beat in the chocolate, coffee and heavy cream at low speed. Pour into the prepared pan.
6. 
   Bake for an hour at 375°. After an hour, turn of the heat and let the cake remain in the oven with the door closed for 40 more minutes. When done, place the cake on a cooling rack.
7. 
   Refrigerate overnight before serving.